Llapingacho is a traditional Ecuadorian meal that can be made in any kitchen.
Like most Ecuadorian food this meal is healthy, budget friendly and easy to make.
Make meal time, family time again.
Kids love helping in the kitchen since it's a place where they are usually banned from.
Plus their little hands are perfect for making the little patties.
Makes 8-10 Ecuadorian potatoes cheese filled patties
Rinse and peel the potatoes. Next grab a large pot fill, it half way with water, and add a 1/2 table spoonful of salt and place it to boil.
Place the potatoes in the large pot with the boiling water, the water should come up to be 4 inches above the potatoes, add or dump water as needed.
Do not cover the boiling pot after putting in the potatoes, it will likely over flow and cause a mess. Cook potatoes until they are soft.
After potatoes are completely cooked and soft drain all the water, be careful not to burn yourself.
Mash the potatoes with a potato masher or a large fork to achieve a smooth and creamy texture.
Add the butter, salt to taste if needed, and add the teaspoon of paprika for a little color, mix and set aside.
In a small frying pan, saute the onions in the cooking oil.
Cook onions until they are a little brown. Incorporate the onions into the potatoes, mix and let the mixture completely cool off.
Once cooled, grab enough mixture to form a 2 1/2" in diameter ball.
Dent the ball in the middle and put some cheese in.
Close the ball and slightly flatten with hands (kids love to do this) forming a patty, make sure the cheese stays inside.
Besure to refrigerate the patties for an hour before frying.
Heat a flat frying pan on medium high, spray it with cooking spray. Brown the patties on both sides.
Remove from heat and (optional) serve with peanut sauce, white rice, lettuce, 2 eggs sunny side up, slices of avocado, and sausage or steak.
This meal can be enjoyed as lunch, dinner or even breakfast!